Semifreddo Genoise Cake with Meringue Frosting- Italy #75

Semifreddo means a semi-frozen dessert, which is this cake is. Believe it or not, this cake has a vertically stripped interior. It is a show stopper and a well deserved standing ovation. A nutmeg and rum filling is spread on top of chocolate cake layers. One layer is rolled and set on its side on the center of a plate, and more layers are wrapped around it. Finally, a meringue frosting covers the entire cake and is finished off with a kitchen torch to brown the meringue. You're probably laughing by now, which I did, but it is impressive.

Cake:

Vegetable-oil cooking spray
1/2 c. sifted unsweetened Dutch-process cocoa powder, plus more for dusting
1 c. sifted cake flour (not self-rising)
1/2 tsp. kosher salt
6 large eggs, plus 4 large egg yolks, at room temperature (save whites for meringue)
1 c. sugar
1 stick unsalted butter, melted and cooled

Filling:

2-1/2 tsp. unflavored gelatin (one 1/4oz package)
1/3 c. light rum
4 large eggs, separated, room temperature
1-1/4 c. sugar
2-1/2 c. cold heavy cream

1/2 tsp. freshly grated nutmeg
2 tsp. vanilla extract

Frosting:

5 large egg whites, room temperature
1-1/4 c. sugar
1/4 tsp. cream of tartar
3/4 tsp. vanilla extract

Preheat oven 425F. Spray two 12-1/2 by 17-1/2 inch rimmed baking sheets with cooking spray. Line with parchment paper; spray parchment, then dust with cocoa, tapping our excess. Dust 2 kitchen towels with cocoa.
Cake: Whisk together cocoa, flour, and salt.
Combine eggs, yolks, and sugar in the heatproof bowl of an electric mixer, then set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes, increase speed to high and beat until mixture is pale and thick, about 3 minutes.
In two additions, sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour melted butter down side of bowl, gently fold to combine, scraping bottom of bowl to make sure dry ingredients are fully incorporated.
Divide between prepared sheets, using an offset spatula to spread evenly and smooth tops.
Bake until center springs back when lightly touched, 5-7 minutes. One sheet will bake quicker than other, depending on which is closer to heat source, remove that sheet and run a small sharp knife around edges of cake. Invert onto a prepared towel, remove parchment paper. Immediately, starting at one short side, roll into a log, incorporating towel. Repeat with second cake. Let cool while preparing filling.
Filling: Sprinkle gelatin over rum; let stand until softened, 5 minutes.
Combine egg yolks and 3/4 cup sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until pale and fluffy, about 2 minutes. Remove from heat; whisk in gelatin mixture. Set bowl over pot of simmering water again and whisk until gelatin has dissolved. Transfer mixture to another bowl.
Whisk cream with nutmeg and vanilla to medium peaks.
Fold 1/3 of whipped cream into gelatin mixture, then fold gelatin mixture into remaining cream in a clean mixing bowl, whisk egg whites and remaining 1/2 cup sugar on medium-high speed to stiff peaks, about 6 minutes. Fold into cream mixture.
Unroll cooled cakes, remove towels, and transfer each to a separate rimmed baking sheet.
Set aside 1 cup filling; immediately divide remaining filling among cakes, spreading it evenly over each.
Freeze cakes until filling is starting to firm up but is still pliable, 20 minutes.
Slice each cake in half lengthwise to create 4 cake strips. Starting at a short end of one strip, roll up cake and place vertically in the center of a cake stand.
Starting where rolled strip ends, wrap next strip around cake. Continue to wrap with remaining strips.
Use reserved filling to fill in top of cake.
For added stability, wrap parchment paper collar around base of cake, keeping bottom of paper flush with cake stand.
Freeze until firm, at least 8 hours and up to 2 days. Once frozen, trim top of cake with a serrated knife to level. Keep frozen until ready to frost.
Frosting: Combine egg whites, sugar and cream of tartar in mixer bowl set over (not in) a pot of simmering water.
Whisk constantly until sugar has dissolved and whites are warm to the touch, about 3 minutes (test by rubbing between your fingers).
Transfer bowl to mixer fitted with whisk attachment and beat, starting on low speed and gradually increasing to high to stiff, glossy peaks, about 10 minutes.
Add vanilla and beat until combined.
Spread frosting evenly over top and sides of cake; apply with offset spatula, using an S motion to create a textured appearance.
Freeze cake at least 30 minutes and up to 1 day.
Use a kitchen torch to brown meringue; serve immediately.
Have drink and go to bed. LOL

Results: This cake takes 2 days to make because of all the freezing required. It's not a difficult cake to make, just takes time. To start, I didn't have two 12-1/2 X 17-1/2 inch sheet pans. I baked one cake and then the other, which made it difficult to figure out how to divide the batter evenly. I didn't have vegetable oil spray, so I just used vegetable oil. It worked fine. The egg quantities, and separating, became confusing. I wrapped parchment paper around the cake before freezing it. This is a must. I had to use a neighbors freezer because mine was too full. The cake is also very tall, about 8 inches. I now own a kitchen torch. I'm going to need a storage unit for the baking stuff I have. I was afraid of the torch initially; afraid I was catch the cake on fire. I did have some flames on the meringue, lol. I blew them out and continued torching the cake. The cake slices are enormous, 8 inches. Some of our guest shared a piece. For the next time, I will slice each slice in half.

Bottom Line: Presentation was spectacular! I made this cake for a birthday celebration. I don't think I would do it again for just a cake day. This is definitely a special occasion cake. It was

delicious!

A-Z Cakes with Linda

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